THIS IS WHAT I ATE, ATE, ATE TODAY...

Grilled Portuguese Sardines

One Dozen Sardines, fresh, cleaned, heads and tails left onTwo tablespoons olive oil, extra-virginCayenne or Old Bay Lemon wedges, for serving

• Rinse the sardines under cold running water, then drain and blot dry with paper towels
• Preheat the grill to high
• Brush with the oil and season with herbs, if desired
• Oil the grill grate and arrange the fish directly on it
• Grill the sardines until charred and the flesh to flaky, 5 minutes per side – serve right away
• Plate with lemon and balsamic… Goes great with potato frittata and chopped salad

Mrs. Buttons